Culinary, Arts, Thread.

#35,002
#35,002
Behr said:
1 cup Heavy whipping cream
2 tablespoons buttermilk

Mix in a glass bowl and cover it with a towel so its undisturbed and nothing gets in it but it can breathe.

Leave it on the counter where the temp is steady as close to 73° as possible for 12-24 hours.

When it thickens, stir it and put it in the refrigerator. Boon!

Use it like you would sour cream or whipped cream.

It won't curdle or break when heated so it's perfect for soups. Awesome on chocolate and fruit.
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Well crap, that’s great, thank you!
 
#35,004
#35,004
I'm in a tourist location on the Gulf of Mexico and in the restaurant business, I've had to prepare many things I don't like or wouldn't ordinarily prepare for me or friends and family. Mac and cheese, liver and onions and fish tacos for example.

When I did make fish tacos, I made it all about the fish, that was the star of the show. Then the taco fillings and lastly the sauce.

My sauce was sriracha mayo made with Hellman's. Or a homemade salsa verde. Fresh cilantro finished it and a lime wedge was provided for the freshness at the very last, or beginning. However you want to look at it.

I always made them with mahi, either grilled or blackened. With blackened I served a side of pico de gallo. (Applebee's recipe from 30 years ago).
 
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#35,008
#35,008
Behr said:
Do you use this or ever had it?
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I have! I've been to Muddy Pond several times...I've got a jar of the Guenther's Sorghum in my pantry right now! It's good!

I tend not to use it for cooking tho...it just has a different flavor profile that's better own its own or with a nice buttered biscuit.

I use the Grandma's brand of molasses for cooking. I believe you mentioned it before.
 
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#35,009
#35,009
Growing up in Kentucky, I always took it for granted that everyone had a few jars of local molasses on the shelf. My dad taught me to drizzle a big spoonful over a pat of butter to mash up and slather on cornbread, and my mom taught me how to grease a measuring cup so I could get the sticky stuff into cookie dough without any fuss.

It wasn't until I moved to New York that I ever encountered blackstrap molasses at the supermarket, which was something of a shock. In my neck of the woods, blackstrap was strictly reserved for doctoring fertilizer or livestock feed—not something you'd want anywhere near a batch of gingerbread. Blackstrap has become an increasingly common sight recently, as its ultra-high mineral content makes it alluring to health food junkies
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MMM MM GOOD!

The Difference Between Blackstrap Molasses and True Molasses
 
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#35,010
#35,010
Souce said:
I have! I've been to Muddy Pond several times...I've got a jar of the Guenther's Sorghum in my pantry right now! It's good!

I tend not to use it for cooking tho...it just has a different flavor profile that's better own its own or with a nice buttered biscuit.

I use the Grandma's brand of molasses for cooking. I believe you mentioned it before.
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I just ordered a bottle.

I'm experimenting. Sorghum may work best for the teriyaki sauce and the blackstrap for bbq sauce. Or vice versa. Or both. Or neither.

The good part about this experiment is ain't none of it gone suck.
 
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#35,011
#35,011
I think Volly mentioned the Grandma's brand. I was gonna try the blackstrap by Grandma's but the Golden barrel was higher on several lists.
 
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#35,012
#35,012
Behr said:
I think Volly mentioned the Grandma's brand. I was gonna try the blackstrap by Grandma's but the Golden barrel was higher on several lists.
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Here they are side by side. The Sorghum has a much lighter color and is a little less sweet with a hint of what I would call "sourness". The molasses just has a more aggressive richness. They're both good, but very different, IMO.

20210329_112543.jpg
 
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#35,019
#35,019
vollygirl said:
What's in the sauce besides horseradish? I LOVE blooming onion sauce.
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She says mayo, ketchup, horseradish (she used the creamy horseradish), paprika, cayenne pepper, garlic powder, salt, pepper, and oregano.
So it was pretty much what @Behr bolded in my post and added to my post in his reply last night, except for the garlic powder. She used the Lawry's seasoned pepper, but we use a LOT of that around here. I wish Sam's Club sold it because it's pricey. HA
 
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#35,020
#35,020
Behr said:
If I forget in the morning, remind me to tell you a good horseradish sauce to try. I tried it at a Christmas party and ended up going to Publix and getting some. It's better than any straight horseradish I've ever had. It's almost as hot as wasabi.
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Did you find out what it was?
 
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